Portola Hotel and Spa to Open New Restaurant | Food Newsfeed
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Portola Hotel & Spa
A rendering of the Jacks Monterey.

Portola Hotel and Spa to Open New Restaurant

April 12, 2017 Industry News
Portola Hotel & Spa’s new restaurant, Jacks Monterey, will open in April 2017. Jacks will be located in the hotel’s lower lobby and will offer locally sourced produce and other products native to Monterey County, including sustainable Monterey Bay seafood.  The entire menu will focus on featuring California “cultural” cuisine. 

California epitomizes the melting pot of America. Chef Danny Abbruzzese’s inspiration and passion for creating signature dishes has brought him full circle to highlight different flavor profiles unique to cultures from around the world. Chef Danny uses traditional techniques from immigrants who call California home, while highlighting our locally sourced, sustainably conscious ingredients found throughout Monterey County.

Jacks will be open 7 days a week serving lighter fares at lunch and sharing plates at dinner.

Situated steps away from Monterey, California’s iconic Fisherman’s Wharf and Cannery Row, Jacks welcomes patrons with an atrium lobby restaurant and bar designed by the inspirations and colors across the Monterey Peninsula. Jacks' design was inspired by the weathered wood from nearby docks and canneries, clear blue water teeming with marine life, and the pink and sage flora spotted along the coast.

The ambiance at Jacks will be created by the existing clean architectural lines, natural light, and live trees in the atrium and is further enhanced with modern furnishings, locally inspired materials, and augmented lighting inviting guests to dine, explore, and enjoy all Jacks has to offer.  

Jacks will become known as the place in Monterey where locals and hotel guests alike gather to enjoy drinks, food, a few laughs, and a sophisticated (not pretentious or pricy) dining experience provided by four diamond service. 

The culinary team at Jacks will work closely with local farms, including Coke Farms, Monterey Farms, Christopher Ranch, and Route 1 Farms to serve the freshest local ingredients throughout the Tri-County regions. 

The Jacks lunch menu is moderately priced and will feature salads, sandwiches, pizzas, and more, including a Strawberry Fields Forever salad created with locally grown strawberries, arugula, almonds, goat cheese fritter, and aged balsamic; Chef Danny’s mama’s secret recipe for Eggplant Parmesan; and Pizza of the Season with asparagus, pesto, and burrata cheese prepared in the new state of the art Neapolitan gas fired oven.

The dinner menu will include solo plates and share plates to provide patrons with an opportunity to try a variety of menu items and engage in a shared dining experience with their family, friends, or colleagues.   

Jacks dinner menu will include sharing plates featuring the Signature Artichoke Bread with creamy artichoke and Pecorino cheese baked in cast iron skillet; Jacks N’ Cheese Bake created with locally sourced Schoch Farms Monterey Jack cheese and persillade; Halibut Paupiette served with Asian vegetables, shitakes, steamed rice, black beans, and garlic sauce; and Harris Ranch New York Strip with potato gratin, prosciutto, watercress salad, and pink peppercorn butter.

The wine selection at Jacks will include 30 percent local Monterey County wines, including top-tier wines, such as Hahn Chardonnay, and Boegenoogen Pinot Noir all served by the glass.

Jacks will offer wine on draft from 10SPAN Vineyards, including their Pinot Noir and Chardonnay. 10SPAN supports the Ventana Wildlife Society’s mission to conserve the native wildlife and habitats of California’s Central Coast.

The Jacks bar menu will include craft beer from the onsite and awarding-winning Peter B’s Brewpub in addition to guest drafts and two locally crafted ciders from William Tell. In addition to local wine and award winning craft beer, Jacks will feature house cocktails garnished with local trimmings and created by onsite mixologist Tuyet.

Jacks has partnered with Elyx Vodka to create an exciting new program where drinks are served in a copper pineapple for two to share or a large copper pineapple for four or more to serve with your own ladle in what we call a Group Effort. One of Tuyet’s Elixor creations features Elyx Vodka, hibiscus bitters, mint-honey syrup, and soda.

Jacks will be introducing mocktails featuring highly creative non-alcoholic beverages for all ages to enjoy. The mocktail menu will feature a Rosemary Blush, created with fresh blueberry puree, lemon juice, rosemary, honey, and sparkling water, and a Watermelon Aqua Fresca, served with watermelon juice, coconut water, mint and a hint of jalapeno agave.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.